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Recipe: Vegetarian Champagne Jelly

About ten years ago we went to a very smart restaurant in the Lake District and had a pretty fantastic meal. For pudding my husband had Champagne Jelly and I was incredibly jealous of his light and refreshing pud. Being a vegetarian I was unable to tuck in, but he assured me that it was as good as it looked. Ever since then I’ve thought about making a veggie friendly Champagne Jelly but I’d never actually got around to doing it. This week I bit the bullet and made a beautiful, Alcohol Free Champagne Jelly using Eisberg Sparkling Rosé.

Eisberg Sparkling Rosé is a light and refreshing alcohol free sparking wine which is bursting with fresh, fruity flavours. It has 33 calories per 125ml serving and the alcohol is not more than 0.05%vol; making it great for those who might be counting calories, pregnant ladies who fancy a glass of fizz or for people who are just avoiding alcohol. This is also a drink, or a pudding which children could enjoy on a special occasion too. No one needs to feel like they’re missing out!

Alcohol Free Champagne Jelly

Vegetarian Champagne Jelly Recipe

Ingredients (serves 4):

30g caster sugar
500ml Eisberg Sparkling Rosé
1 sachet of Dr.Oetker Vege-Gel (19.5g)
A handful of raspberries, or any fruit you like

Method

Measure out 500mls of Eisberg Sparkling Rosé and pour 200mls of the wine into a saucepan, add the 30g of caster sugar and start to heat through, stir to dissolve the sugar. Once dissolved, sprinkle the packet of Dr.Oetker Vege-Gel, bring to the boil and whisk the whole time.

The Vege-Gel sets very quickly, so once it’s dissolved, add the remaining 300mls of wine and whisk. Take it off the heat when it starts to thicken and carefully pour into glasses or serving bowls, or whatever you’re serving them in.

You might want to put a few raspberries into your glasses before pouring the jelly in on top. My jellies set very quickly, so you will need to move fast.  But you might want to pop them in the fridge for a few hours to make sure they’re set firmly.

Alcohol Free Champagne Jelly

This was a really speedy dessert to make, with none of the faffing which comes with gelatine. Because it was vegetarian and alcohol free, we could all enjoy it, even my son! I love that it sets so fast it manages to capture some of the bubbles in the jelly.

The Alcohol Free vegetarian Champagne Jelly was an incredibly light and refreshing end to our meal. It would be perfect for a summer barbecue or a party. The fizz itself is delicious, I was very pleasantly surprised as I’m not usually a fan of rosé, but this is something I would happily serve my guests this summer, either as a drink or as a lovely fruity jelly.

Vegetarian & Alcohol Free Champagne Jelly Recipe

Note: I was sent some alcohol-free Eisberg Sparkling wines to try, all images and opinions are my own.

If you’ve enjoyed this recipe, you might also like my recipe for alcohol-free slow cooked beef in red wine.

Kitchen Essentials: Fail-Safe Sponge Cake Recipe

As a parent one of the key skills you need is the ability to quickly knock up a tray of cakes for the school bake sale, or for a party you’ve forgotten about, or maybe just because it’s Thursday and you and your brood fancy some cake.

Before I became a mum I was a competent cook, but a terrible baker. After several years of trial and error and a bin full of failed bakes, I’ve finally found a recipe and method which works every – single – time for me.

sponge cake recipe

Over the years I’ve tried everything; Delia recipes, Nigella recipes, recipes passed down through the generations. I’ve tried a thousand different bakes and finally hit upon this – it’s my “Works Every Time” Sponge Cake Recipe. And it does, it really does.

I use this recipe as the basis for every sponge recipe I ever make now. If I’m baking buns or cupcakes, I just cut the recipe down by a third (so 200g of sugar instead of 300g etc). This is enough to make a three layer show-stopper of a cake, over the weekend I used this sponge recipe to make two lemon drizzle cakes in loaf tins – much to the delight of my family.

If I find myself with too much cake batter and not enough tin, then it’s just an excuse to make a few little buns on the side for a teatime treat for the boys.

Malteser Butterfly Cakes

One of the key things you need to do is to really, really beat your butter (or margarine) and sugar together until they are really light and fluffy. This makes a massive difference to the texture of your cake (trust me, a Dutchman who made incredible cakes give me that tip).

Works-Every-Time Sponge Cake

If you need a sponge cake recipe which works every single time – try this. You won’t regret it!

Ingredients:
300 g caster sugar
300 g softened butter or margarine (I use Stork)
6 eggs, beaten
2 tsp vanilla extract
3 tbsp milk
300 g self-raising flour
1.5 tsp baking powder

Method:
Heat your fan oven to 190c. Grease three 20cm sandwich tins. In a large bowl, beat your butter and sugar together until fluffy (I used a hand mixer). Add the eggs, milk and vanilla and combine, then add the flour and baking powder and mix together until you have a smooth batter.

Divide the mixture equally between the three tins, you can weigh them to make sure they’re fairly equal if you’d like. Bake in your pre-heated oven for around 20 mins until golden and they’re cooked. Remove from the tins and leave to cool on a cooling rack.

I’ve made quite a few things with this sponge cake recipe. Looking back I’ve not really blogged many of those bakes, but here they are some examples of great bakes…

My easy sponge cake recipe which works every time! #Baking #EasyBakes #Cakes

Recipe: Authentic Imam Bayildi Armenian style

I am married to a tall, dark and (I think) handsome man, he gets his olive skinned good looks from his Dads side of the family and he is half Armenian, meaning the small boy is one quarter Armenian. I have no hint of interesting ancestry on my side of the family, so I have wholeheartedly embraced some parts of Armenian culture. If I’m honest it’s the bits which involve food.

Armenian food is very Mediterranean, you can find very similar food in Greece, Cyprus and Turkey. They do beautiful things with vegetables, so I’m sharing my favourite vegetarian Armenian recipe Imam Bayildi, I hope you like it.

Imam Bayildi is basically stuffed, baked aubergines. They’re simple to make, you can prepare them ahead of time and then cook them when you need them and they are melt in the mouth gorgeous. I like to use good quality ingredients in this recipe as every single mouthful zings flavour. Fresh vegetables are essential and good quality tinned tomatoes are ideal, full of flavour and a little does go a long way.

Imam Bayildi Imam Bayildi – Armenian Style (serves four)

Ingredients:
2 aubergines
2 tablespoons of olive oil
1 medium onion, finely diced (I prefer red, but a white onion works too)
1 or 2 cloves of garlic
1 green pepper, finely diced
Half a can of good quality tinned tomatoes
Big handful of chopped parsley
1 teaspoon of sugar
Salt & pepper

Method:
1. Cut the top off each aubergine, slice it in half lengthways and scoop out the flesh, leaving an aubergine boat, leave a little of the aubergine flesh around the skin so it can help retain its structural integrity while in the oven. Griddle the aubergine halves on a high heat until they have a little bit of char, then put in a baking dish so they are snuggled up close to each other, this will help them keep their shape in the oven.
2. Chop up the aubergine flesh and fry gently in the olive oil, while that is cooking (stir frequently) chop and add the onion and peppers to the pan. Cook until they are all soft and then add your crushed garlic cloves and half a tin of good quality chopped tomatoes.
3. Season well and add your sugar, cook and stir regularly until most of the liquid has evaporated and all of the vegetables are cooked and soft. Stir through the chopped parsley (reserving a small amount to garnish with later).
3. Carefully spoon the tomato and vegetable mixture into the aubergine skins. Add two tablespoons of water to the baking dish to help the aubergines to cook. Bake for 30 minutes at 200c.
4. Once cooked serve with salad, rice or bulgar wheat, maybe some pitta bread.

Imam Bayildi

We love Imam Bayildi, it’s a regular meal for us, really flavoursome and healthy as well as being a traditional Armenian meal. I’m ticking all of the good wife boxes here.